Shortened Cake Oliver Douglas

What is a Shortened Cake?

Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations.

Came out great, didn't it?

Fats and Leavening Agents

The more common types of fats used in a shortened cake are shortening, MARGARINE, VEGETABLE oil and liquid fats.

Angel food cakes depend entirely on beaten egg whites to rise. no leavening agents, such as baking powder or soda, are used. In addition, angel food cakes have no added shortening or egg yolks, so they are excellent choices for those concerned with weight control or heart disease.


The average number of eggs that go into a Shortened cake are about 4 eggs, but it all depends on what the recipe calls for.

That is one weird egg!

What is the Cake's mixing method?

The mixing method used for Shortened Cake is the creaming method.

It is done with sugar beaten into stick butter, margarine or shortening, until light and fluffy. Eggs are then added. Finally, flour and dry ingredients added.


Created with images by Vegan Feast Catering - "Strawberry Rhubarb Pie 2009" • artsvector - "food cake on white" • Thinex - "iman egg egg box" • joyosity - "P6303165"

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.